Ingredients:

  • 2 cups (400g) red lentils, rinsed
  • 1 medium (150g) yellow onion, finely diced
  • 1 large (120g) carrot, diced
  • 1 small (100g) potato, peeled and diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (16g) tomato paste
  • 8 cups (1.9L) vegetable broth
  • 1 tsp (2g) cumin
  • 1 tsp (2g) smoked paprika
  • 1.5 tsp (9g) salt
  • 0.5 tsp (1g) black pepper
  • 3 tbsp (42g) unsalted butter
  • 1 tbsp (6g) Aleppo pepper
  • 1 tsp (1g) dried mint
  • 2 tbsp olive oil

Instructions:

  1. Heat 2 tbsp of olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and carrot, cooking until softened and translucent, about 5 minutes.
  2. Stir in the minced garlic, diced potato, and tomato paste. Cook for another 2 minutes until the paste turns a deep brick red and becomes fragrant.
  3. Stir in the rinsed red lentils, cumin, paprika, salt, and pepper. Pour in the vegetable broth.
  4. Increase heat to bring the soup to a boil, then immediately reduce to low. Cover and simmer for 20–25 minutes.
  5. Use an immersion blender to puree the soup until velvety and smooth.
  6. In a small sauté pan, melt the unsalted butter over medium heat. Stir in the Aleppo pepper and dried mint, sizzling for 1 minute until fragrant, then drizzle over the served soup.